Yield: two dozen 1½ to 2-inch squares
from The Best Recipe
from The Best Recipe
Crust | Filling | ||
---|---|---|---|
1¾ c | all-purpose flour | 4 | large eggs, beaten lightly |
2/3 c | confectioner's sugar, plus extra to decorate finished bars | 1-1/3 c | granulated sugar |
¼ c | cornstarch | 3 T | all-purpose flour |
¾ tsp | salt | 2 tsp | finely grated zest from 2 large lemons |
12 T (¾ c) | unsalted butter, softened | 2/3 c | juice from 3 to 4 large lemons, strained |
1/3 c | whole milk | ||
1/8 tsp | salt |
FOR THE CRUST
- Cut butter into 1-inch pieces.
- Lightly butter (with additional butter) a 13 x 9 inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
- Pulse flour, confectioner's sugar, cornstarch, and salt in workbowl of food processor fitted with steel blade.
- Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow andresembles coarse meal, about three 1-second bursts.
- Sprinkle mixture into lined pan, pressing firmly with fingers into even, ¼-inch layer over entire pan bottom and about ½ inch up sides.
- Refrigerate for 30 minutes.
- Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees.
- Bake refrigerated crust until golden brown, about 20 minutes.
THE FILLING
It is important to have the filling ready to pour into the crust when the crust comes out of the oven.- Whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, lemon juice, milk and salt to blend well.
- When crust comes out of the oven, reduce oven temperature to 325 degrees.
- Stir filling mixture to reblend. Pour into warm crust.
- Bake until filling feels firm when touched lightly, about 20 minutes.
- Transfer pan to wire rack; cool to near room temperature, at least 30 minutes.
- Grasp edges of the lengthwise piece of parchment and lift the bars onto a cutting board.
- Fold paper down and cut into serving-size bars, wiping knife or pizza wheel clean between cuts as necessary.
- Sieve confectioner's sugar over bars, if desired.